Method

Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.

Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don’t need to wash the whisks in between.

Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.

To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

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Comments, questions and tips

I have a comment and a question which, I hope, someone will be able to answer.
My comment is that I made this dessert last night for a dinner party today. I used Kahlua as that's what I had. The sugar content seemed high to me, so I reduced it to 55 grammes. Then, of course, I was nervous as I thought I might have reduced it too much. Not so - it was absolutely perfect - just sweet enough, and my guests drooled over it. I asked their opinions about the sweetness, and they all said that more sugar would spoil it for them.
Just thought someone might like to know this.
My question: I read so much about the dangers of consuming raw eggs. I know the risk is extremely small but, still, I hesitate to give uncooked egg dishes to my grandchildren. There are recipes for semifreddo that 'cook' the yoke mixture over a double-boiler, and do the same for the egg whites while they're being whisked. I'm wondering if anyone has tried this recipe using the 'cooking' method and, if so, what differences they noticed in the finished results.
Lastly, but my no means least, thank you, Sarah, for an absolutely gorgeous recipe. I wish my guest had left some - I'd love a little private snack right now but, sadly, not a morsel remained, despite the fact that I made enough to serve twice their number. Guess I'll triple the amount next time.

Vegirl

9th May, 2017

5.05

What can say. Just wow! So simple to make. Next time l will try ground chocolate coffee beans through the mix. I forced many next times for this pud. Really simple to make, great for a standby in the freezer. Light, creamy, gorgeous coffee flavour.

niamh93

23rd Apr, 2017

5.05

Excellent, very easy to make and quick perfect for dinner party.

PHinch94

8th Jun, 2016

3.8

I was interested in tasting how the texture of this dessert would be, and hoping that it would be noticeably distinct from ice cream whilst remaining a cold dessert for hot days.
We all felt it tasted like ice cream (except my dad who declared it was much better), but very good nonetheless.

MolMollyMol

29th Jan, 2016

Yum yum!! What's better than coffee! Coffee pudding!

Marie T

2nd Jan, 2016

We had this for after the Boxing Day meal and it went down a treat. Made as the recipe stated. It was so easy to make and everyone loved it! I will certainly be making it again, either the same, and/or with different flavourings. Tasty treat for any time of the year! 5*

Rosetta Herr

8th Jul, 2015

5.05

Tried this last Saturday for Sunday lunch dessert. Really easy to make and tasted fantastic! All my guests were super impressed( as was I)!!! I exchanged the brandy with Ammereto which I prefer and it was delish. Highly recommended

pamvee

1st May, 2015

5.05

This is a 'go-to' recipe if you want something simple, quick, make-ahead and delicious. Always goes down well with guests.

lindapalmer1

11th Apr, 2015

5.05

Very simple and easy recipe which I am sure could easily be adapted to any flavour. I made this for a dinner party & everyone loved it.

prenzie

8th Apr, 2015

5.05

This recipe wins at every level. It is absolutely mouth-wateringly delicious, it can be made in advance, it looks fabulous with the chocolate curls which I made myself, and it is easy to make, even in the hands of a poor cook like myself. I used Armagnac because I had some in the cupboard, but otherwise stuck rigidly to the recipe. This goes to the top of my favourite list for entertaining.

Pages

I read so much about the dangers of consuming raw eggs. I know the risk is extremely small but, still, I hesitate to give uncooked egg dishes to my grandchildren. There are recipes for semifreddo that 'cook' the yoke mixture over a double-boiler, and do the same for the egg whites while they're being whisked. I'm wondering if anyone has tried this recipe using the 'cooking' method and, if so, what differences they noticed in the finished results.
This recipe is absolutely lovely (I reduced the sugar to 55 grammes and it was perfect). So thank you, Sarah, for making my dinner party a huge success.

goodfoodteam

17th Sep, 2017

Thank you for your feedback. We're glad you enjoyed the semifreddo. The NHS recommend that raw eggs are not given to vulnerable groups including babies and young children, the elderly, pregnant or ill people. Therefore we agree that choosing a recipe with cooked eggs would be more suitable. Unfortunately we haven't tested this recipe with cooked egg but we have a great selection of ice creams that would be ideal for children:
https://www.bbcgoodfood.com/recipes/collection/ice-cream
We hope you find a tempting alternative among the recipes.

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

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